1/4 c. dry white wine
1/4 c. sherry
1/4 c. rice vinegar or white wine vinegar
2 Tbsp. white wine worcestershire
1 Tbsp. soy sauce
1 tsp. grated ginger root
1 Tbsp. honey
2 Tbsp. parsley
1 Tbsp. dill

Combine the ingredients in glass bowl and add fish, coating well. Cover the fish and refrigerate for 1 hour or longer. Grill.